Ash Gourd Raw Rice Dosa

Dosa though it it one of the dish from South India, It has become world famous. People love to have dosa any time of the day now a days. It is normally done with rice and urid dal. But it can be prepared using millets instead of rice. All the other procedure are the same. Here I have added some Ash gourd pieces and the pulp while grinding. Hot dosas taste good and in this way you can feed your kid some vegetable. Dosas are crispy when it is hot, turns soft when once it turns cool.

Lets see some benefits of having Ash gourd in our diet.

Ash gourd is an annual herb. It has many good healthy properties in it. It is good for diabetics and weight control. It keeps your body cool and boost secretion and disposal of urine. It acts as good detoxifying agent. It helps to cure Peptic ulcer and kills worms in the intestine. It contain good amount of fiber and good for people who suffer from constipation. It also helps in good digestion. Ash gourd good for treating acidity. It is good for controlling common cold, cough, fever, bronchitis and astama. Ash gourd contain Vitamin C, protein, carbohydrates, fibre, calcium, phosphorous and iron. It is very good for treating prostate enlargement.

The dough should be ferment well to get good dosas. 

Lets see the recipe now.

Ingrediets :

Raw Roce : 4 Cups

Urid Dal : 1 Cup

Beaten/Flatten Rice/ Avalakki/ Aval/ Poha : 1/2 Cup (2 Handful)

Methi/Fenugreek Seeds : 1 Tablespoon

Salt : To taste

Oil. : 2 to 3 Tablespoons

Method : 

1.Wash and soak rice, urid dal and methi seeds in one bowl. Soak flattened rice in separate bowl at least 3 to 4 hours.

2. Wash and remove the outer skin and cut the ash gourd into pieces. Remove seeds from the pulp.

3. Grind Ash gourd pieces and pulp in dry grinder. (Water should not be used). 

4. Grind raw rice, urid dal and methi seeds with flattened rice. 

5. If you are using the mixi jar, use less quantity at times. If you use grinder then put all the ingredients together with ground pumpking pieces and pulp. 

6. Grind it nicely till paste and remove from the grinder to a big bowl/vessel. Add salt and mix it well.

7. Let the dough ferment over night or at least 6 to 8 hours.

8. Keep a dosa pan on the fire. Heat the pan and sprinkle oil on the tava/pan.

9.Clean it with a kitchen tissue or a clean cloth. 

10. Mix the ready dosa dough and take a ladle of dough and spread it on the tava. (Let the fire be on low flame).

11. Sprinkle some (1/2 Teaspoon) oil on the top of dosa and cover it. Cook for a minute on medium flame.

12. Now turn the dosa other side (flip) and cook for 30 seconds.

13. Hot Ash gourd Raw Rice Dosa is ready to serve. Serve with any side dish you have prepared.

14. Repeat the same with remaining dough. 

Note :

If you use a grinder, grind all the ingredients togher, adding less water because ash gourd has lots of water in it. Grinding Ash gourd in a mixi makes it easy for the grinding. (or you find it difficult to grind in grinder). If you use mixi jar, then use little quantity and grind. It helps you to grind the dough very nicely. Adding ash gourd is optional. You can prepare easy dosas without adding ash gourd too.

Adding ghee instead of oil is optional. Prepare dosas on low and medium flame. (Optional).

Time : Total time  12 hours.

Soaking ingredients : 3 to 4 hours

Grinding : 30  to 40 minutes

Dough fermenting : 6 to 7 hours.

Preparing time : 10 to 20 minutes.

Serves : 7 to 8 people.

Red Rice -Methi/Fenugreek Seeds Dosa

Methi/Mentya/Fenugreek Seeds & Red Rice Dosa is a healthy breakfast dish. It can be served as a snack in the evening or for dinner. 

READY TO SERVE MENTYA DOSA WITH JAGGERY , CHUTNEY POWDER AND SAMBAR

Methi/Mentya/Fenugreek seeds are one of the healthy spice seeds. Red rice and methi seeds are used and prepared dosa. Some time back I read that, some one wanted to know about using red rice. Red rice is better than fully milled rice/polished rice. One should know that even boiled rice (Kocchakki/Kusulakki as we say), parboiled rice/half boiled rice are also called as red rice. One should not mistake this particular red rice is raw. (In South Canara (Udupi, Mangalore and Malnad in Karnataka), we call it as kempakki/Jeddakki.
Preparing dosa with red rice bit better than using fully polished rice. It is a healthy way I can say.
I have used this red rice and methi seeds to prepare this Methi/Fenugreek Seeds dosa.
Fenugreek seeds are healthy seeds. In northern side of India people use methi leaves or kasoori methi (dried methi leaves) for almost all curries. Methi not only helps to thicken the curry, it also adds health benefits to the food.
Methi/ Fenugeek seeds are known as Methi in Hindi and Bengali, Methi Dhane - Marati, Vendyam in Tamil. In Malayalam - Uluva, Menthulu in Telugu and Menthya or Mentye in Kannada.
Lets see some benefits of using Methi/Fenugreek Seeds in our diet.
Methi seeds are not only used in cooking, it is one of the best seed which has medicinal values. They are rich source of minerals, vitamins and contain nutritious values. They contain fair amount of soluble dietary fiber. They help to lower the bad cholesterol level. It helps to digest the food easily and help in solving constipation problems. It also helps to lower the rate of glucose absorption in the intestines and helps to regulate blood sugar levels. They are good for people who suffer from diabetic people. They are excellent source of minerals like copper, potassium, calcium, iron, zinc, manganese and magnesium. It also helps to control heart rate and blood pressure. Iron is essential for red blood cell production. Methi seeds are rich in many vital Vitamins like Vitamin B-6, Vitamin A, Vitamin-C and Folic acid.
Lets see the recipe now:

Ingredients :

Red Rice : 3 1/2  to 4 Cups
Methi/Fenugreek Seeds : 1/3 of the Cup .(Use the same cup or glass to measure).
Urid dal : 1 Teaspoon
Flatten/Beaten Rice : 2 Handful (thick/thin)
Salt : To taste
Water : Required
Oil: 2 to 3 tablespoons
Ghee : 2 Tablespoons (optional)

Method :

1. Wash and soak rice , methi seeds and urid dal for 3 to 4 hours.

2. Wash and soak flatten/beaten/awalakki in separate bowl.
3. Grind them with required water. (all the ingredients together).
4. Remove the dough from the grinder and leave it for fermentation. (Over night/ 5 to 6 hours).

5. Mix it well in the morning.
6. Keep a pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.
7. Take a ladle full of dosa batter and spread it as circle. ( Spread a little. (small size is always better).

8. Sprinkle oil on the top and cook for 1 to 2 minutes. Turn the other side and cook for a minute.

9. Serve hot and soft Red Rice - Methi Dosa with the side dish you prepared.

10. Add little ghee on the hot dosa just before serving. Repeat the same with remaining dough.

You Can also Try these from the same dough.
You can also add jaggery to this dough and prepare sweet dosa or guli appa. You can add spices like grated ginger, cut onions, coriander leaves and little coconut and prepare Methi Dosa or Guli Appa/ gundponglu/ kuli appam/paddu

Note : 

The dough should ferment well to prepare soft dosas or dosa might turn sagi.(rubber pulling feel while eating). No need to add more urid dal. Even with out urid dal the dosa will be nice. Do not try to spread the dosa in bigger circle. Just drop the dough on the hot tava and leave it as it is or slightly press with out putting force.(with the spoon you drop dough). No need to add any cooking soda or any other substance.(Eno, baking powder etc).
Time : Soaking time 3 hours + Dough fermenting  6 hours + Cooking time 30 minutes.
Total time : Nearly 10 hours. 
Serves : 4 to 5 

Methi-Mooli- Palak Parata

Methi - Mooli -Palak Parata is a simply superb item for the breakfast or dinner. It is full of energetic and loaded with all vitamins and minerals. It is easy to prepare like any other paratas. We can eat these Paratas with a cup of curd and pickle. Paratas are from Punjab and North India and they use lots of ghee, butter or oil to prepare paratas. It will be full of spices like garam masala or other masalas. It is not that easy to digest. But I think In their region they do hard work and it will be easily digested.
One of the evening when I was lazy to cook, idea of putting all these, mooli (Rasdish), Methi Leaves and Palak leaves together just flashed in my mind.. Mooli, Methi and Palak leaves are used with some garam masala, jeera and chilly powder.
Mooli is Radish . ( In Kannda Langutage we call as Moolangi). 
Lets see some benefits of eating Mehti Leaves and Palak Leaves.
Methi or fenugreek leaves are rich in medical properties. They contain protein, fibre, Vitamin C, Potassium, Iron. They help to reduce cholesterol and reduces the risk of heart disease. It helps to control blood sugar levels in diabetics. Fenugreek helps to relieve indigestion and treats constipation. They are rich in anti oxidants. Methi leaves are good for hair and skin .
Palak Leaves or  Spinach as it is known as is a wonderful green leafy vegetable is full of nutritious, anti oxidantants  and anti cancer composition. They are rich source of several vital anti oxidant  Vitamins like Vitamin A, Vitamin C and beta carotene. The leaves contain good amount of minerals like potassium, manganese, magnesium, copper and zinc.It is also good source of omega-3 fatty acids.

" Methi -Mooli -Palak Parata" is a simple and easy dish and we can have them for breakfast, lunch or dinner.

Things needed :

Radish : 2 (Medium size)
Methi leaves : 1Bundle (Small)
Palak leaves : 1  Bundle (Small)
Red chilly powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Turmeric Powder : a little
Salt : as required
Oil : 3 to 4 Table spoons
Wheat flour : 2 to 3 Cups

Method :

1. Wash and remove the outer skin of radish slightly and grate. Keep it aside.

2.  Wash and clean the leaves and cut into small and keep it aside.

3 Keep a pan on the fire and heat. Add oil and jeera. Fry for 1 minute.

4. Add grated radish and fry for 2 minutes. Add cut palak and methi leaves.
5. Fry them till they are soft. Add chilly powder, garam masala powder, salt and turmeric powder.
6. Mix it well and fry till the moisture disappear.

7. Take a big bowl and  put wheat flour. Add fried radish + leaves mixture to the wheat flour.

8. Mix it nicely and prepare dough ( use water if required) . Keep it aside.

 9. Divide the dough in to small portions. Take a small portion of the dough and roll them as Chapati.

10. Keep a Dosa Pan on the fire. Heat and put the rolled Parata on the tava and cook on both side.
11. Sprinkle oil on both sides and cook . Remove from the pan once it is done.

12. Repeat the same with remaining dough. Serve Methi - Mooli - Palak Parata with a cup of curd and pickle or chutney powder or any curry you prepared.

 You can also pack these Methi Mooli Palak Paratas to office or Kids Lunch box. ( with tomato Ketch Up ).

Note : Parata is nice to eat with curd. (yogurt). Adding onions or garlic while frying is optional. You can also  add coriander leaves. ( Cut it into thin). Adding  spice (masala powder) like chat masala or bhav bhaji masala or channa masala is optional.
Time : Preparation time : 10  Minutes. 
Cooking Time : 20 Minutes
Serves : 3 to 4

Methi Dosa Varieties

Methi Dosa Varieties

Methi or Fenugrik Seeds Dosa is very famous in Our Karnataka Side that too Southern part of Karnataka. Fenugrik Seeds are one of the healthiest Spice and it has got loads of medicine values.
Methi seeds are are known as Mentya in Kannada, Methi in Hindi and Vendyam - Tamil and Menthulu  in Telugu.
Lets See the benefits of using Fenugrik Seeds (Mentya) in our daily diet.
Methi Seeds are very popular spices for culinary and medicinal properties. They have been in use to cure digestive problems and improve breast milk secretion in the nursing mothers. Fenugrik Seeds are rich in minerals, vitamins and nutrients. The seeds are a very good source of soluble dietary fiber. They help to control blood sugar level and lower the level of cholesterol. Fenugreek seeds are one of the ingredients that recommended in the diabetic diet. Methi Seeds are excellent sources of minerals like copper, potassium, calcium. iron, zink, manganese and magnesium. They are also rich in Vitamin A, Vitamin C and Vitamin B-6.
Lets see the recipe now. I have used Raw rice, methi seeds,  Thick Awalakki (Beaten Rice)  and very little quantity of urad dal.
These dosas are soft, pluffy, yummy and healthy and you can grow on prepare dosas with your Ideas. I am saying this because I have tried Plain Set Dosa, Veggie dosa, Cheese dosa and Guli Appa. ( Paddu or Gundu pongulu). 
Here is a recipe of Methi Set Dosa -Plain - Capsicum - Onion -  Chutney Powder &Cheese. Prepare your favourite Dosa and The whole family can enjoy having These dosas for breakfast or as evening snack. Good for Dinner also.

Ingredients :

Raw Rice : 4 Cups
Methi Seeds : 1/3 of the same cup
Awalakki or Beaten Rice : 1 cup (Thick variety).
Salt : Required
Water : Required
Oil : 1/2 cup 

Method :

1. Wash and soak Rice and Fenugrik Seeds in water for 4 to 5 hours.
2. Wash and soak Awalakki in warm water for 4 to 5 hours.
3. Now grind all the ingredients together with sufficient water. (Do not use more water).
4. Remove the dosa dough, add salt mix it well and keep it aside for fermentation. ( over night or until it raises up).

5. Keep a dosa pan on the fire and heat up. Sprinkle or spread oil on the top.
6. Put a spoon of Methi dosa dough on the tava and cover for a minute.

7. Now put a spoon of oil on the dosa and turn it other side and cook for 20 to 30 seconds. Cook on medium flame.

8. Dosa is ready to Serve    Repeat the same to prepare rest of the dosas.
9. Serve Methi Set Dosas with Coconut Chutney  or any Kootu and Jaggery. 
10 Jaggery is a good combination for Methi Set dosas and put a spoon of fresh home made ghee while serving.

Methi Set Dosa with Seeme Badane Kootu and Jaggery.

Note :  Do not add too much  or too less  water to grind. If the dough is thick add water just before you prepare dosas. It should be a normal dosa dough consistency of it can be like idly dough too. (Not thicker than idly dough). I used my mixer to grind the ingredients. Divide the ingredients in to two portions and then grind. You can grind it nicely and dough turns smooth.Using  more or less oil is optional. You must eat these dosas when they are hot. It taste fantastic. You can keep the remaining dough in the fridge.Remember the dough has to ferment well to get the right kind of dosa or it may turn saggy.  

 Capsicum Dosa

Ingredients : 
Ground and ferment dough : 2 Cups
Capsicum : 1
Coriander Leaves : 3 Table spoons
Curry Leaves : 10 to 12
Onions : 2
Coconut : 1 Table Spoon
 Method :    Please follow the pictures :

Cut  Onions, Capsicum , Coriander leaves and  Curry leaves.

Cut Capsicum on the Dosa

Cut Onions and other ingredients

Methi Veggie Dosa is Ready to Serve

 Methi  Dosa with Chutney Powder :

1. Sprinkle Any Chutney Powder ( Ground Nut or Urid -Channa Chutney powder any one of them ) after dosa is completely done and then press it with  a spoon or the dosa remover. Turn and cook for 2 seconds to get the good taste. Do not add any oil.

Sprinkle Chutney Powder on the Dosa.

Urid - Channa Chutney Powder.

Methi - Chutney pudi Dosa is ready.

Ready to Serve Chutney Pudi Methi Dosa

Methi Cheese Dosa

Ingredients
Above said ingredients + Cheese
Method :
Follow the pictures:

Cheese and cut Capsicum and Onions and grated coconut.

Spread  Capsicum and onion mixture on the top

Grate Cheese on the top.

Cover with lid and Cook. It helps to melt cheese easily.

 Guli Appa : Just put a small spoon of the dough in hot Guli appa mould, Sprinkle oil on the top and cook for 1 to 2 minutes. Then turn the other side and cook for 20 seconds. Serve Hot Methi Guli Appa with your choice of chutney or curry. Add fresh ghee on the top just before serve.

Guli Appa 

Note :  You can use your choice of vegetables for the toppings of Dosa. Edible leaves also taste good and Carrots can be added along with capsicum. It taste differ and adds little sweetness to the dosa. Adding more ghee or butter taste best.